vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Peas and Rice
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
731Calories
17 gProtein
155 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein17 g
Carbohydrates155 g
Fiber5.2 g
Sugars3.9 g
Total Fat10 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol26 mg
Sodium185 mg
Potassium336 mg
Calcium115 mg
Iron8.6 mg
Magnesium61 mg
Phosphorus292 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D0.4 mcg
Vitamin C2.5 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K22 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.4 mg
Folate436 mcg
Choline35 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 34. The excerpt below is the record exactly as published.
PEAS AND RICE. Canned peas, 1 cup. Butter, 2 tablespoons. Rice, 3 cups. Flour, 2 tablespoons. Milk, 1/2 cup.
Cook this with the app: pantry check, scaling, and the assistant.